Peel four carrots, cut them lengthwise in slices a quarter of an inch
thick, have ready a small long round cutter, cut as many pieces as
possible out of each slice, boil them in water a quarter of an hour;
peel and cut some turnips exactly the same; peel twenty button onions,
put a teaspoonful of sugar into a stewpan with an ounce of butter and
the turnips and onions; drain the carrots on a sieve and add them; toss
the whole over a moderate fire about ten minutes, then put ten
tablespoonfuls of consommé (No. 134), to the vegetables, let them simmer
until quite tender, reduce and skim them well, then put twelve
tablespoonfuls of brown sauce (No. 1), into another stewpan with six
ditto of consommé, reduce until rather thick, then add the vegetables,
two spoonfuls of green peas, one ditto of French beans, a few small
pieces of cauliflower, and a few heads of asparagus; let the whole
simmer twelve or thirteen minutes; season with a little salt and sugar
if required; just before serving put in an ounce of butter, toss it
about until melted; a bunch of parsley, with a bay-leaf, is a great
addition to the flavour if stewed with them.